2 veal shoulder pieces or stew pieces
1 sm. onion, chopped
1 can tomato paste (6 oz.)
1/2 tsp. salt
1 tbsp. sugar
1/2 tsp. garlic powder
1 tsp. safflower oil
1 can tomato sauce (8 oz.)
2 c. water (or 2 cans full)
1/2 tsp. pepper
1 tsp. Italian seasoning

Meanwhile cook enough elbow macaroni or pasta for 2-6 as desired. In a 2-3 quart casserole dish put the fat trimmed veal, oil and onion. Cook 15-20 minutes (high on microwave) or until tender. Set meat aside and add the tomato and seasonings. Stir and return meat to dish. Microwave 4 minutes on high. Add more water if too thick, stir mixture, add pasta. Sprinkle 2-4 ounces of low fat skim mozzarella shredded cheese. Bake for 10 minutes at 350 degrees (in regular oven or microconvention oven) or until the cheeses melts. Lower cholesterol than some. Serves 2-6. (Microwave 30-34 minutes.)